A Journey of Meals and Muscles

Mango Lassi Panna Cotta

This mango lassi panna cotta recipe was the second that I executed for my final project. I labeled it as a “frozen mango malai” when I turned it in to be consistent with my Indian inspired theme, and not mix Indian and Italian phrases together, but it really does have the flavor of a mango lassi and the texture of a panna cotta. 😉

The panna cotta uses a bit of cardamom, the sauce has a bit of black pepper, and the whole thing is dusted with a bit of cinnamon to form a somewhat deconstructed chai spice blend. Overall, I was really pleased with the way this came out.

Blend in a high speed blender until completely smooth and integrated. Set up in the freezer for 4-6 hours until firm enough to remove from the mold cleanly. If freezing longer than this, then remove from the mold first and allow to sit on a plate for 30-60 minutes until it softens to the correct texture again.

Sauce Instructions

Blend thoroughly and strain through fine mesh sieve.

Notes

The panna cotta recipe makes appx. 3 of them, depending on the size of the mold that you are using. If you double the recipe, you can safely get 5 from it.

I recommend dusting the plate with a little cinnamon and some crushed pecans.